1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with ... dissolved and you have a syrup. Brush the lemon glaze all over the cake and leave for a few minutes to set.

With a light texture and vibrant flavor, this lemon drizzle cake is the perfect addition to your brunch or dessert menu.

You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up ...

This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step — just quickly beat together the ingredients until ...

Beat in the vanilla and the lemon zest ... Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely. 4. Make the Glaze: In a medium ...

Let the glaze set a little before slicing. Tips- This cake is so simple to make it is an easy bake for children to get involved.- If you are lucky enough to have any leftover lemon loaf.

Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs ...